Servings: Makes 4 servings

Ingredients

Rice and Vegetables

Sauce

Directions

1. Preheat oven to 400 degrees F.
2. Drain as much water from tofu as possible. Dice tofu into small cubes and arrange on baking sheet. Coat tofu well with canola oil. 
3. Bake for 30 minutes. The longer you bake it, the crispier it will become, so you can bake it for longer if you prefer it to be crisp. Set aside.
4. While the tofu bakes, prepare your rice according to package directions. 
5. While rice and tofu are cooking, add all sauce ingredients to a medium-size mixing bowl and stir to combine. Taste and adjust flavor as you like, adding more peanut butter for creaminess, brown sugar/sugar substitute for sweetness or chili garlic sauce/red pepper flakes for heat. 
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes.
7. Heat a large skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan, leaving most of the sauce in the bowl.
8. Add garlic, green onion, peas and carrots. Sauté until soft, stirring occasionally. 
9. Combine cooked rice, tofu and sautéed vegetables. Add remaining sauce and gently stir.  
10. Serve and enjoy!

  Recipe adapted from the Minimalist Baker.

Nutrition Facts (per serving)

Calories: 513
Protein: 13.5 grams
Carbohydrates: 49 grams
Potassium: 385 mg
Fat: 8.2 g
Sodium: 440 mg

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